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Vegetarian Stuffed Eggplant

Ruth M. Moran
Tender roasted eggplants filled with a savory, protein- and fiber-rich couscous and chickpea mixture.
Infused with Mediterranean spices and fresh herbs, this plant-based dish is quick, satisfying, and perfect for weeknight dinners, meal prep, or as an elegant side.
Serve warm or at room temperature with a drizzle of tahini.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Equipment

  • 1 Large Baking Sheet
  • 1 small bowl
  • 1 saucepan
  • (1) Fork
  • 1 spoon
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

Eggplant & Seasoning

  • 2 large eggplants
  • Kosher salt as needed
  • 2 –3 tbsp extra virgin olive oil

Spice Mixture

  • ¾ tsp allspice
  • ¾ tsp ground coriander
  • ½ tsp paprika
  • ½ tsp ground cinnamon

Filling

  • 1 cup dry couscous
  • 1 cup canned or cooked chickpeas drained
  • 1 Roma tomato small diced
  • 1 green onion chopped
  • 1 handful fresh parsley finely chopped

To Serve

  • Tahini sauce as desired

Instructions
 

  • Prepare the Eggplants: Start by rinsing and drying your eggplants.
    Slice each eggplant lengthwise into two even halves.
    Sprinkle the cut sides generously with kosher salt, then place them flesh-side up on a plate or cutting board. Let them rest for 20–30 minutes.
    This “sweating” step draws out excess moisture and reduces any bitter flavor, while also softening the spongy texture for roasting.
    After the resting period, gently pat the eggplant flesh with a paper towel to remove the released liquid and excess salt.
  • Make the Spice Blend: In a small bowl, combine ¾ teaspoon allspice, ¾ teaspoon ground coriander, ½ teaspoon paprika, and ½ teaspoon ground cinnamon.
    Mix thoroughly with a spoon or small whisk.
    This warm, aromatic spice blend will enhance both the eggplant and the couscous filling, giving the dish a distinct Mediterranean flavor profile.
    Reserve about 1 teaspoon of this mixture for the filling, and set the rest aside for seasoning the eggplants.
  • Season the Eggplants: Brush the cut surfaces of each eggplant half with extra virgin olive oil, ensuring an even coating over the flesh.
    Sprinkle the remaining spice mixture evenly over the oiled flesh, gently rubbing it in with your fingers or a spoon.
    This will help the spices adhere to the eggplant while roasting and create a beautifully fragrant, flavorful base.
  • Roast the Eggplants: Preheat your oven to 425°F (220°C). Line a large baking sheet with a thin layer of olive oil to prevent sticking.
    Place the eggplant halves flesh-side up on the sheet.
    Roast for 35–45 minutes, checking occasionally, until the flesh is tender and lightly golden on top.
    You should be able to pierce the flesh easily with a fork, and it should have a soft, creamy texture.
    The roasting process concentrates the flavors and brings out the natural sweetness of the eggplant.
  • Toast the Couscous: While the eggplants roast, heat 1 teaspoon of olive oil in a medium saucepan over medium heat.
    Add 1 cup of dry couscous and toast it gently for 2–3 minutes, stirring frequently, until the grains have a light, nutty aroma.
    This extra step enhances the flavor and prevents the couscous from becoming mushy.
    Once toasted, pour 1 cup of boiling water over the couscous, remove the saucepan from heat immediately, and cover.
    Let it sit for 10 minutes, allowing the couscous to fully absorb the water and become fluffy.
  • Prepare the Filling: Fluff the cooked couscous with a fork to separate the grains. Add the reserved teaspoon of spice blend and a pinch of salt.
    Stir in 1 cup of drained chickpeas, 1 small diced Roma tomato, 1 chopped green onion, and a handful of finely chopped fresh parsley.
    Toss gently to combine, ensuring every grain of couscous is coated with spices and mixed with the vegetables and chickpeas.
    This mixture provides a balanced combination of plant-based protein, fiber, and fresh, bright flavors.
  • Assemble the Stuffed Eggplants: Once the eggplants are fully roasted and slightly cooled, use the back of a spoon to press down gently on the flesh, creating a shallow cavity for the couscous filling.
    Spoon the prepared filling generously into each eggplant half, ensuring the cavity is filled without overflowing.
    Press lightly so the filling sits snugly in the roasted eggplant.
  • Add the Finishing Touch: If desired, drizzle the stuffed eggplants with tahini sauce for an added creamy, nutty flavor.
    The tahini complements the warm spices and enhances the dish’s Mediterranean profile.
    You can serve the eggplants warm directly from the oven, or allow them to cool to room temperature for a lighter, refreshing version.
  • Serve and Enjoy: Arrange the stuffed eggplants on a serving platter.
    Garnish with extra parsley or a light drizzle of olive oil if desired.
    These stuffed eggplants are perfect as a main dish or a side, and pair beautifully with grains, salads, or roasted vegetables.
    Store any leftovers in an airtight container in the fridge for up to 2–3 days, and reheat gently before serving.

Notes

  • Salting the eggplant before roasting is optional but highly recommended to reduce bitterness and improve texture.
  • Toasting the couscous before adding water adds a subtle nutty flavor and keeps the grains separate.
  • For a gluten-free option, substitute quinoa for couscous; it works beautifully with the chickpeas and vegetables.
  • Make the eggplants ahead of time: roast them a day in advance, store in the fridge, and add the filling just before serving.
  • Leftover stuffed eggplants can be reheated gently in the oven or served cold for a light, refreshing option.
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